Gumi Haute Cuisine matekiniki ayo anokushamisa iwe

Zvimwe zvichangobva kugadzirwa. Vamwe vatove chikamu chenhoroondo yekicheni. Dzese dzinodiwa bata chikafu chemazuva ano zviri nyore uye unzwe wakasununguka mumaresitorendi ane fashoni.

nhasi magumo Isu tinotsanangura kuti sei uye kupi kunakidza ndiro dzakachinja uye dzinoramba dzichichinja chikafu chechinyakare.

Iyi ndiyo nzira iyo "munyu mhenyu" weAponiente unoshanda

Ndiyo imwe yemaitiro matsva ekubika. Ndira apfuura, Ngirozi Leonchef Kugadza (3 Michelin nyeredzi), akatora nhanho yemusangano we gastronomic Madrid Fusion achida kushamisa veruzhinji. Zvakare, akabudirira. “Munyu mhenyu” wayo unopa kumonyoroka kwechinyakare chemunyu. Musanganiswa wemunyu mina wakasiyana unoumba mvura yemugungwa.

Munyu wakanyungudutswa une humbowo: kana wasangana nechikafu, inoshanduka kubva pamvura inotonhora kuenda kune yakasimba (makristasi emunyu) inopisa. Tembiricha, inogona kusvika 135ºC, inobika chero mhando yechinhu ipapo ipapo. Mashiripiti anoitika pamberi pemeso emudyi. Kuti unakidze mashiripiti aya, zviri pachena, unofanirwa kuenda kuAponiente. Pane mamenu maviri ekunaka: Gungwa rakadzikama (195 euros) uye Gungwa kumashure (225 euros)

Contemporary kitchen is a sphere

La spherification Icho chimwe chezviratidzo zvechikafu chemazuva ano. Iyi nzira, iyo yakabuda kubva iye Bulli de Ferran Adrià Kweanopfuura makore gumi namashanu, anopfuurira kuzvifadza amene nenzira inoshamisa. Sperification inodzorwa gelation yegadziriro yemvura. Mukuita, ma alginates anoshandiswa, gelling agents anoenderana nebrown algae anoumba gels chete pamberi pe calcium. Kumvura, yemuvara waidiwa uye inonaka, chikamu che alginate chinowedzerwa uye ipapo inonyudzwa, nerubatsiro rwesirinji kana chipunu, mubhati remvura ine calcium. Aya ndiwo maumbirwo avanoitwa tunhu tudiki twuya twakatenderedzwa yegoroti yakanaka, iyo inoputika mumuromo ichibudisa zvose zvinonaka.

A chaizvo TOP kero kudzokorora iyi nzira ye elBulli: Matikiti, muBarcelona, ​​​​imwe yemaresitorendi eboka elBarri, inotungamirwa naAlbert Adrià. Iyo ine 1 Michelin nyeredzi uye maOlive ayo ingano.

Kubva pachinyakare chikafu cheKorea kuenda kune haute cuisine ne 'OCOO'

Zvakajairika mudzimba dzeKorea kugadzira ndiro dzechinyakare. OCOO irobhoti remukicheni rinosanganisa nzira dzakasiyana dzekubika, kuisa chikafu kune kaviri kubika: pakumanikidzwa kunodzorwa uye tembiricha. Pasina kurega steam ichipukunyuka, uchichengeta zvose zvinonhuhwirira mukati mehari uye kubika pane yakaderera tembiricha nekunyatsokwana.

Makore maviri apfuura, Mateu Casañas, Oriol Castro naEduard Xatruch, vaimbova vabiki ve iye Bulli, zvino pamwe chete mukuraira kweresitorendi Nakidzwa (2 Michelin nyeredzi), vakatanga kuedza nemuchina uyu. Koliflower nhema ine kokonati uye lime béchamel ndeimwe yezvokudya zveresitorendi inoshandisa nzira iyi. Koliflower inopinda maawa gumi nemanomwe ekubika yakakamurwa kuita matatu akasiyana echirongwa che "black zai". Aiwa, haitsva. Chinochinja zvakanyanya kuumbwa kwayo uye kuravira. Chishamiso chekudya.

Liquid nitrogen - yakachena mashiripiti

Kana paine mutakuri wakajairwa (kana chinangwa, chevasina!) Ye techno-emotional cuisine, iyi ndiyo mvura senitrogen. Chimiro chayo ndechekuti kuvira kwayo kwave kuri -196, ndiko kuti, inoramba iri mumvura ine tembiricha yakaderera kwazvo, inokurumidza kuomesa chikafu. Mune haute cuisine inoshandiswa zvakanyanya kuwana ice cream uye sorbets ine filigree manyorerwo. With the plus of the scenic effect iyo utsi hunopa.

Mubiki Dani garcia, chimwe chezviyero zveiyi nzira muSpain, inoramba ichishandisa mvura yenitrogen kushamisa vaenzi vayo. Nitro Almadraba Tuna Tataki iri pamenu zvese kubva BIBO Marbella sezvakaita muMadrid.

Enigma: girazi rinonaka sei?

Vanoti vave nemwedzi mishoma vachivandudza mabikirwo uye vawanawo. The Enigma timu (imwe gadziriro ye elBarri, zvakare ne 1 nyeredzi) inogamuchira zviri pamutemo "Glass chingwa". Kuruma uku, uko kunogutsurira kuCatalan pa de vidre yechinyakare, kwakaomarara, kunonyatso jeka uye kune kunhuhwirira kwazvakarerekera.

Inogadzirwa nemvura uye mbatatisi starch. Uye, zvirinani parizvino, isu hatina humwe humbowo. Iyo inoshandiswa ne ham mafuta uye nhema truffle uye ndeimwe ye 40 anopfuura anoumba iyo yakasarudzika yekuravira menyu kubva kuBarcelona restaurant.

Zvinotapira, zvine munyu, zvinotonhora, zvinopisa

Anopupuma furo Icho chimwe chiratidzo che techno-emotional cuisine. Aya ndiwo magadzirirwo anopisa kana anotonhora anogadzirwa kubva kumafuta, purees, zvinwiwa izvo zvishoma gelatin zvakambowedzerwa. Mvura inopinzwa mukati a siphon iyo inoshanda ne nitrous oxide cartridges pasi pekumanikidzwa iyo inodzvanya zviri mukati mebhodhoro kana yaitwa.

Mhedzisiro ndeye cream cream inopa yakawanda yekutamba mukicheni. !Kusanganisira yako, nekuti siphon iri nyore kushandisa! Kuedza: iyo Cream yezvokudya zvegungwa ine cauliflower foam kubva Zalacain.

Kutamba nekuona nediner

Dhadha "rabha" rinonaka tangerine uye gingerbread ice cream (yakagadzirwa nesiphon). Chii chingave chikafu chemazuva ano pasina trompe l'oeil?

Aya ndiwo matambiro anoita shefu nemudyire Samuel Moreno mune boutique hotel restaurant Castles ataureAlcuneza Mill. Nzvimbo ye gastronomic muSigüenza inotarisa kekutanga gore rino 1 Nyeredzi yeMicrosoft. Kunakidzwa kunofanirwa muhaute cuisine.

Kukwana kunonyura

La kupisa kwakadzika kubika Inosanganisira kuisa chikafu pasi petembiricha yakapfava, pakati pe50º C ne100º C. Chimwe chinotarisa inguva. Mutambo chaiwo wekuti kwemamwe makore ikozvino tinogona kudzidzira kumba nemidziyo yakadai Rocook.

Iyi tekinoroji inobvumira kuzadzisa yakanakisa yekubikira poindi yechikafu chega chega, kuwedzera kunaka kwayo, kuchengetedza zvimiro zvayo uye kuwana inokatyamadza manyorerwo. The Girona restaurant The Can Can Race Celler, kwavanopenya 3 Nyeredzi dzeMicrosoft, ndiye piyona mune iyi nzira. Pasina kupokana, iyo yakanyanya TOP kero yekuinakidza.

Ikicheni inoputika

Raiva gore ra2003. Ferran Adrià yakaonekwa pabutiro rewedzero yeSvondo yeNew York Times yakabata kutaridzika kwekarotsi pamusoro pemusoro wenyaya 'The Nueva Nouvelle Cuisine'. Zvimwe zvacho inhoroondo.

Karoti, tangerine, sitiroberi. Isu tinogona kushandura mvura kana muto kuita sipo-yakafanana mabhubhu nekuwedzera phospholipid lecithin. Ndezve emulsifier yepanyama (inowanikwa muyolk yezai kana soya beans) izvo zvinoderedza kusawirirana kwepamusoro peimwe mvura yakaparadzirwa mune imwe. Izvi zvinoguma nekugadzikana, chiedza uye creamy mafuta droplet emulsion. Cobo Vintage, Michelin nyeredzi iri muBurgos, inoita mhepo yegungwa fennel yeCantabrian Norway lobster yakagochwa.

Kubva kutsika kusvika kune ramangwana kuburikidza nekugadzira vacuum

Iyo chete flamenco tablao munyika ine Michelin nyeredzi, iyo Corral yeMoreria inopa zuva rega rega uye chete manheru menyu yekuravira ye vasere vane rombo rakanaka.

Imwe yezvikafu zvake zvinoshamisa ndeye radically contemporary version ye the Intxaursalsa, iyo inotapira nut-based soup yakajairika yeBasque cuisine. Is a iced mousse iyo inoshandisa nzira yevacuum kuti iwane chimiro chakasiyana, chakafanana nesiponji yakaomeswa nechando inonyunguduka kamwe chete mumuromo sedonje. Kutanga gadzirira furo, ipapo vacuum yakarongedzwa kuti iite mweya uye pakupedzisira yakadzika-chando ne kupisa kunotonhora pa -30º C. Ethereal elaboration ine intense nutty flavour.